Chocolate Blackout Cake
Serves: 2
Lilian Bahringer
1 January 1970
Based on User reviews:
48
Spice
45
Sweetness
45
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Whole Milk2 cups
Sugar2 tbsps
Cornstarch2 tsps
Vanilla Extract1 large
Egg1 tsp
Salt1.5 cups
Heavy Cream (plus 2 tablespoons)2.5 cups
All-Purpose Flour1.5 tsps
Baking Powder1 tsp
Baking Soda3 large
Egg (at room temperature)3 cup
Vegetable Oil1 cup
Sour CreamDirections:
1
Make the filling: Bring the milk to a simmer in a medium saucepan over medium heat
2
Whisk the sugar, cornstarch, vanilla and egg in a medium heatproof bowl until smooth
3
Gradually whisk half of the hot milk into the sugar mixture, then return to the pan with the remaining milk
4
Reduce the heat to medium low and cook, whisking constantly, until the mixture boils and thickens, 2 to 3 minutes
5
Transfer to a bowl (strain through a fine-mesh sieve if it looks lumpy), then stir in the chocolate until melted
6
Press plastic wrap directly onto the surface and refrigerate until cold, at least 1 hour
7
Meanwhile, make the ganache: Put the chocolate and salt in a large heatproof bowl
8
Bring 1 1/2 cups heavy cream to a simmer in a saucepan over medium heat; pour over the chocolate and let sit 5 minutes, then whisk until smooth
9
Pour 3/4 cup of the ganache into a liquid measuring cup and set aside at room temperature
10
Refrigerate the remaining ganache in the bowl until thick but not set, about 1 hour
11
Assemble the cake: Put 1 cake layer on a platter; spread the filling on top, stopping about 1/2 inch from the edge
12
Top with the second cake layer and press down gently
13
Add the remaining 2 tablespoons heavy cream to the chilled ganache and beat with a mixer on medium speed until just fluffy, about 1 minute (do not overbeat)
14
Frost the whole cake with the whipped ganache
15
Pour the room-temperature ganache on top, letting it drip down the sides
16
Let set before slicing, about 30 minutes
17
Preheat the oven to 350 degrees F
18
Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper
19
Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside
20
Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined
21
Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute
22
Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula
23
(The batter will be thin
24
) Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle
25
Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes
26
Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely
27
Remove the parchment
28
Trim the tops of the cakes with a long serrated knife to make them level, if desired